Raw Vegan Chocolate Raspberry Tart

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Holy cow this tart is delicious!! What’s even better is the fact that it is completely guilt free! This raw vegan chocolate raspberry tart is something that anyone would enjoy! Well … obviously not peanut allergy people of course 😦 anyways, the sweet, creamy, chocolatey filling is paired nicely with the crunchy/chewy crust and the sweet/sour raspberry. Give this recipe a try! You will be begging for second servings.IMG_3387 IMG_3390

Be sure to check out this video on my Youtube Channel to visually see how this recipe was made!!

Raw Vegan Chocolate Raspberry Tart

  • Servings: 1, 9 inch tart
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Ingredients:
For the crust:
2 cups almonds (i did half almonds, half oatmeal)
1 cup dates, pitted
a pinch of maldon salt (for taste)

For the chocolate filling:
1 cup dates, pitted
1/2 cup raw cashews
6 tbsp cacao powder
4 tbsp all-natural peanut butter (or any other kind of nut butter)
1/2 tsp vanilla essence
unsweetened plant-based milk (or water), until desired consistency

For the garnish:
2 cups fresh raspberries

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. To make the crust, in a food processor, add in the almonds, oatmeal, salt, and dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. Bake for about 10-20 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool.
3. While the crust is baking, go ahead and make the chocolate filling. In a food processor, add in all the filling ingredients and blend until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula.
4. Once the chocolate filling has set, remove the tart from the refrigerator. Garnish and arrange the fresh raspberries as close together as you possibly can on top of the chocolate filling.
5. Serve immediately or leave it in the fridge for 2 hours for a thicker/fudgier textured chocolate tart!

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Vegan Chocolate Blizzard Milkshake

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Whoa. Who knew that this milkshake would taste better than the milkshake you get at Dairy Queen?? Plus, it is completely guilt-free! Need something sweet to tame your chocolate cravings? Say no more. This recipe is just for you! (you may want to use Almond Butter or Cookie Butter if you are allergic to peanuts).

Also, if you want to see visuals on how to make this recipe, go check out my Youtube channel here.

Chocolate Blizzard Milkshake

Ingredients:

  • 2 frozen ripe bananas, chopped prior to freezing
  • 2 heaping Tbsp cocoa OR cacao powder
  • 1 heaping Tbsp peanut butter
  • 1 cup unsweetened vanilla almond milk, soy milk, or coconut milk
  • dash of stevia or agave nectar (depending on sweetness of bananas)
  • 3 ice cubes
  • 1 vegan brownie, crumbled

Directions:
1. Place all ingredients EXCEPT brownies in a blender and blend until smooth.
2. If you prefer a sweeter shake, add more stevia or agave. If you prefer it thinner, add less ice OR more almond milk.
3. Divide between two serving glasses and layer with brownie crumbles. Serve immediately or freeze, covered for later.

Vegan Chocolate Fudge Brownies

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Be sure to check out my Youtube Channel where I share with my audience on how to cook/bake many different varieties of cuisine!

Vegan Chocolate Fudge Brownies

  • Servings: Makes about 12 brownies
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Ingredients:
For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips

For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted

Directions:
1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!

Chocolate Ice Cream w/ Cookie Dough Chunks

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Chocolate Ice Cream w/ Cookie Dough Chunks

INGREDIENTS:

For the chocolate ice cream:

  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 egg yolks, beaten
  • 2 2/3 cups heavy cream
  • 1/3 cup semisweet chocolate chips

For the cookie dough chunks:

  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup miniature semisweet chocolate chips

DIRECTIONS:

  1. For the cookie dough chunks: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
  2. For the chocolate ice cream: In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  3. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Add in chunks of cookie dough into the ice cream and gently fold it in. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Adapted and slightly modified from All Recipes

Chocolate Ganache Tart with Raspberries

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Need a fancy dessert to WOW a special someone? Well don’t fret. Luckily, this recipe is just for you! The decadent and rich chocolate ganache is paired absolutely fabulously with the fresh raspberries. Dust it off with confectioners’ sugar and your are ready to go! Happy Eating~ 🙂IMG_0831 IMG_0832 IMG_0833 IMG_0836 IMG_0837

Chocolate Ganache Tart with Raspberries

  • Servings: makes one 9 inch tart
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For the crust:

  • 1 cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 1/2 cup heavy cream

Directions:
To make the crust, combine the flour, cocoa powder, and salt in a small bowl. Whisk to blend. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be quite soft. Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour and up to 2 days.

Transfer the chilled dough to a well floured work surface. Roll the dough out about 1/4 inch thick and at least 2 inches bigger than your 9 inch circle tart pan. Carefully lay the rolled dough into the tart pan and trim away any excess. Prick all over the surface of the dough with the tines of a fork. Freeze the lined tart pan until the dough is firm, about 30 minutes.

Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely, about 30 minutes.

To make the filling, place the chopped chocolate in a medium bowl. Bring the cream just to a boil. Pour over the chocolate and let sit 1-2 minutes. Whisk the chocolate mixture together until a smooth ganache forms. Pour the ganache into the tart shell in an even layer. Arrange fresh raspberries on top of the ganache. Chill until well set, at least 1 hour and up to 8 hours. Slice and serve.

Chocolate Bourbon Cupcakes w/ Red Velvet Buttercream

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Happy Valentine’s Day! Hope everyone is spending time with friends, family, or a partner on this special day. I have no clue who made up with holiday/tradition, but it is te perfect excuse to do something special for a secret admirer. Such as baking them these lovely spiked up chocolate cupcakes! Don’t worry, the alcohol from the bourbon will be gone after it has been baked in the oven. Instead of making a simple chocolate buttercream for these cupcakes, I decided to whip up something a little special that relates to Valentine’s Day. By whipping up buttercream with a box of Red Velvet cake mix! Creative right?? The Red Velvet Buttercream went perfect with these cupcakes since you can really taste the bourbon in these. Happy Eating~ 🙂IMG_0816 IMG_0819 IMG_0821 IMG_0825

Chocolate Bourbon Cupcakes w/ Red Velvet Buttercream

  • Servings: about 15-17 cupcakes
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Chocolate Bourbon Cupcakes:

  • 3 oz. high quality unsweetened chocolate
  • 2 tbsps instant espresso powder (can use instant coffee as a substitute)
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup bourbon
  • 1/4 tsp kosher salt
  • 1/2 cup (4 oz.) unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsps vanilla extract
  • 1/2 tsp baking soda
  • 1 cup flour

Red Velvet Buttercream:

  • 1 cup butter, room temperature
  • 1 cup dry Red Velvet Cake Mix
  • 3 cups powdered sugar
  • ¼ cup milk

Make the cake:

  1. Preheat the oven to 325°F.
  2. Melt the chocolate over a water bath or in the microwave (typically best to do this 30 seconds at a time on half power, checking that you don’t burn the chocolate). Set the chocolate aside and let it cool. Place the espresso powder (or instant coffee) and the unsweetened cocoa powder in a liquid measuring cup. Add boiling water to the cup until the total volume is 1/2 cup. Stir to dissolve the granules in the hot water. Add bourbon and the salt to the espresso mixture. Set aside and let cool.
  3. Place the butter in a mixing bowl and beat until fluffy. Beat the sugar into the butter. Add the eggs, one at a time, beating until well mixed after each addition. Beat in the vanilla extract, the baking soda, and the melted chocolate. Mix until uniform in color. Beat in a third of the espresso-bourbon liquid until incorporated. Add half of the flour and mix. Repeat until you finish with a third of the liquid. Blend well then pour the batter evenly throughout each cup in your cupcake pan.
  4. Bake for 15-20 minutes, or until toothpick inserted in cupcake comes out clean. Remove from heat and let cool for 15 minutes before frosting.

To make the buttercream:

  1. Mix all ingredients together and frost cupcakes.

Expresso Double Chocolate Chip Cookies

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Who ever came up with the combination of both chocolate and coffee must be greatly rewarded. Who can ever resist having to chow down a dessert like this? The bittersweet chocolate is paired fabulously with the warming coffee that makes you feel like you had just entered a world of wonders. The crunchy outside of this cookie is matched with a soft and chewy inside. Two thumbs up for baking the perfect cookie. Anyone want seconds? I’m first in line. Happy Eating~ 🙂IMG_0762

Snow had finally fallen in where I live right now. It is disappointing that I am forced to stay indoors and be in a classroom where the teacher’s lecture goes from one ear to the other ear. The only upside to the situation is the fact that we are freely able to use the plugs in the room to charge our phones. Just kidding. Not really. Anyways, being trapped indoors for the next 8 hours is long enough. And as soon as I open the door that leads to the outside world . . . It feels as if a meteorite is shooting straight into my eyes. The bright snow blinds me from where I am going, that I have to do the cha-cha dance for a bit to catch my balance. Moral of the story? Children need recess during school hours to prevent doing the cha-cha dance to regain balance. The end. IMG_0761

Expresso Double Chocolate Chip Cookies

  • Servings: about 3 dozen
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Ingredients:

  • 1 cup butter, softened
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground coffee
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, ground coffee, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Slightly adapted from All Recipes